Enjoy our Pumpkin and Vegetable Soup anytime of the year. Made with canned pumpkin, you can prepare creamy Pumpkin and Vegetable Soup anytime you wish. Paprika, ground cinnamon and black pepper give this dish a unique taste that your loved ones will want again and again.
What You Need
Original recipe yields 6 servings
2 Tbsp. KRAFT Lite Zesty Italian Dressing
2 carrots, cut into 1/4-inch-thick slices
2 stalks celery, cut into 1/4-inch-thick slices
1 onion, chopped
1 clove garlic, minced
1 can (15 oz.) canned pumpkin
3 cups water
1 can (14.5 oz.) fat-free reduced-sodium vegetable broth
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Add To Shopping List
Let's Make It
Heat dressing in large saucepan on medium heat. Add carrots, celery, onions and garlic; cook 8 min. or until crisp-tender, stirring occasionally
Add pumpkin; mix well. Stir in water, vegetable broth and seasonings. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
Stir in sour cream.
Prepare soup as directed except do not stir in the sour cream. Cool completely. Refrigerate up to 24 hours. When ready to serve, cook soup in saucepan on medium heat 10 min. or until heated through, stirring occasionally. Remove from heat. Stir in sour cream.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.